Great News! The Take Back Tour message is being spread in more languages. Check out the short feature article on page 3 on the Take Back 5 Minus 1 program in the January issue of the North American Health Unlimited Health newsletter in 5 languages!
In honor, I thought I would share some grocery deals and a simple , inexpensive recipe for how to incorporate more vegetables to meet and even exceed the 5 fruits & vegetables a day. Don’t forget the January Take Back 5 Minus 1 calendar is now available on www.thetakebacktour.com under the Brochures tab to help you track your activity and fruit/veggie intake.
Kale Chips [ thanks Malika B. for sharing]
1-2 pounds fresh kale
Olive oil or olive oil spray
Seasoning of your choice [ Italian style seasoning + sea salt or MSG free, reduced sodium seasoning salt]
- Wash fresh kale using white vinegar and water as a veggie wash. Pat or shake to dry. Cut the leaves off the large stems as much as possible. I tried using my hands and a knife and found that kitchen shears worked the best to keep the pieces large.
- Drizzle or spray with olive oil.
- Season to your taste. My new favorite is now 1 part Tony Chatcher’s Creole seasoning + 2 parts Italian seasoning ( sweet basil, rosemary, oregano, thyme, garlic powder); mix and shake on 1 side of the kale to season
- Bake at 200-300 degrees Fahrenheit until the curly edges start to turn brown and crispy.
- Enjoy. I store in a closed container for a quick tasty way to enjoy a serving of vegetables. WARNING! These crunchy veggies are addictive.
- Experiment by substituting the kale with other fresh green leafy vegetables such as spinach, turnip greens or seaweed.
-Dark red cherries, $3.99/lb ( great for gout or inflammation; amazingly sweet and tasty)
-Naval oranges 2/$1-
Anjou or Bartlett pears $1-1.39/lb
-Kroger brand canned sliced pears or sliced peaches in 100% pear juice $1 each ( until 1/21/12)
Don’t forget to share this good news with others.